Saturday, November 5, 2011

Chicken, Artichoke and Broad Bean Stew

Recipe modified.  Original recipe by Family Circle.

This dish is delicious!  It gives you the hearty, warm, comforting feeling of a stew without the heavy sinking feeling in your stomach.  Hmmm...maybe it's a girly stew.  Yup, that must be it.  That must be why I love it.  It's delicious comfort.

What you'll need
1 cup Broad beans (canned or frozen)
8 Chicken thighs (boneless, skinless)
2 tbsp Extra-virgin olive oil
1 large Red onion, cut into small wedges
1/2 cup Dry white wine
1 cup Chicken stock
2 tbsp Fresh rosemary, finely chopped
350g Marinated artichokes, well drained and quartered

How to
1.  Heat the oil in a saucepan over medium heat.  Add the chicken and cook till browned on both sides.  Remove from pan and set aside.

2.  Add the onion to the pan and cook for 3-4 minutes, or until soft but not brown.  Increase the heat to high, pour in the wine and boil for 2 minutes, or until reduced to a syrup.  

3.  Stir in the chicken stock and bring to a boil, then return the chicken to the pan with the rosemary.  Reduce the heat to low and simmer, covered, for 45 minutes.  

4.  Add the artichokes to the pan, increase the heat to high and return to a boil.  Reduce to a simmer and cook, uncovered for 10-15 minutes.  Add the beans and cook for another 5 minutes.  Serve with mashed potatoes.

Note: If you find the stew is not thick enough, remove 1/4 cup of the broth and stir 1 tsp cornstarch into the broth until well combined.  Pour back into pan and stir.  Simmer until thickened.

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